Carb-Wise: Pan-Seared Pork Chops & Roasted Yellow Beets
with Dijon, Garlic & Mushroom Sauce
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Looking for that velvet touch? You’ll find it in this sumptuous sauce. It sees soft slices of mushrooms swirled with fragrant garlic and fresh sprigs of thyme, punched up with Dijon mustard and smoothed down with butter. Glide it over boneless pork chops, pan-browned to their juicy best. Keep the portions carb-smart and cozy with wedges of yellow beets that get a turn in the oven under a sprinkling of zesty herbs.
We will send you:
- 2 Pork chops
- 225g Yellow beets
- 225g Mushrooms
- 1 Bunch of thyme
- 1 Garlic clove
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
7 g
Sodium
820 mg
Total Carb
19 g
Sugars
11 g
Protein
40 g
Fibre
5 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Mise en place
Meanwhile, mince the garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems; roughly chop the leaves.
Cook the pork
Pat the pork dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and reserve the pan.
Make the sauce
In the same pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and thyme (start with ½). Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the demi-glace, mustard and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the beets and pork between your plates. Spoon the sauce over the pork. Bon appétit!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
